I hate to think about this, but there is still technically a month left of Winter. Blech! I’m almost convinced that I’ll make it to Spring with warm, healthy soups like this one. I made a pot of this back in January for a hungry crowd of 5, and even though they’re used to me cooking things like Truffled Sweet Potato Poutine and Shrimp and Grits, they were pleasantly surprised by the amount of flavor and heartiness of this nutrient-dense soup.
Once all of your veggies are prepped. Heat olive oil in a large pot over medium heat. Dump in your sliced mushrooms and sprinkle with a little salt. Saute for about 8-10 minutes, or until the mushrooms start to brown slightly. Toss in the sliced garlic for a few minutes longer, then pour in the rice vinegar. Saute the shrooms and garlic until the vinegar is mostly evaporated. Pour in the vegetable stock and add the barley. Bring the whole pot to a boil and then lower the heat and saute for about 20 minutes. Add a bit of salt and stir occasionally. After the simmer, add your greens. Let them cook down for 5-10 minutes. (Keep an eye on them, depending on the veggie they may need more or less time.)
Ladle yourself a bowl, sprinkle with a little more salt, and drizzle with your favorite hot sauce.